The restaurant trick that gives perfect results every time.
- 170 gram good quality dark chocolate
- 170 gram butter
- 6 pcs egg
- 180 gram sugar
- 90 gram wheat flour
Cutting into a perfect chocolate fondant and watching the chocolate sauce ooze out is almost magical. The easiest method to achieve this is to freeze the batter and bake the chocolate fondant while it is frozen. Then you bake the outside first and the center of the fondant melts more slowly and remains liquid. All ovens are slightly different so test the perfect time for your oven. Once you've found this, you can keep a bag of frozen fondants in the freezer and conjure up a fantastic dessert in 1-2-3 later.
Start by melting the butter and chocolate over a low heat in a saucepan.
Run the eggs and sugar in a food processor or whisk until you get eggnog. When the chocolate has melted and cooled down a little, you mix it together with the egg mixture. Sift over the wheat flour and mix together with a spatula.
Grease the molds first and pour the batter into the molds. Fill almost completely, but leave a little as it rises a bit in the oven. Put them on a tray and place the tray in the freezer.
Preheat the oven to 220 degrees fan and place the frozen fondants in the center of the oven on a tray for 8-10 minutes. Remove the chocolate fondants and let them cool slightly before carefully removing the mold and placing it on a plate. Add a scoop of good ice cream and some fresh berries. Sprinkle some powdered sugar on top and serve.
TIP: Feel free to test with slightly different baking times to find the perfect liquid core. All ovens are slightly different, but once you have found the right time for your oven, you will make perfect fondants every single time.